Fufu

Foufou comes in the form of a ball of white or slightly yellowish dough, with a soft and elastic texture. This dough is made from tubers such as yams, cassava, or plantains, which are boiled, pounded, and kneaded until smooth and homogeneous. The result is a nourishing and satisfying food that serves as a base for many African dishes. The name "fufu" comes from the Twi language spoken by the Akan people of central and southern Ghana, as well as southeastern Côte d'Ivoire. Traditionally, the preparation of Foufou is a true ritual, steeped in tradition and craftsmanship. Women gather around the mortar, armed with pestles, to transform the cooked tubers into a smooth paste. It's a moment of sharing and conviviality, where laughter and songs mingle with the rhythm of the pounding. Foufou is enjoyed with soups, stews, or generous sauces, rich in flavors and spices. In Côte d'Ivoire, you'll find the classic Foutou sauce graine, while in Cameroon, Foufou is generally served with stews like Eru or sauces such as okra sauce or egusi soup, also popular in Nigeria. Foufou is eaten with the fingers, pinching off a piece of dough and then dipping it into the sauce before bringing it to the mouth. This way of eating, so convivial and warm, invites sharing and discovering African flavors. Each bite of Foufou is an explosion of tastes and textures, where the sweetness of the dough perfectly complements the spicy and fragrant notes of the sauces.